Sponge Ginger Bread

Name: Sponge Ginger Bread
Ingredients: One cup of sour milk; one cup of molasses; one-half cup of butter; two eggs; one and a half teaspoons of saleratus; one tablespoonful of ginger; Flour to make as thick as pound cake

From La cuisine creole, 1885

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 60. The excerpt below is the record exactly as published.

SPONGE GINGEE BEEAD. One cup of sour milk, one cup of molasses, one-half cup of butter, two eggs, one and a half teaspoons of 148 LA CUISINE CREOLE. saleratus^ one tablespoonful of gînger. Flour to make as thîck as pound cake

Cook this with the app: pantry check, scaling, and the assistant.